|500 ml||Safari Organic White Wine Vinegar|
|1 tbsp||cape malay curry powder|
|1 tbsp||fish masala|
|2 tsp||black peppercorns|
|2 tsp||coriander seeds|
|1 tsp||cumin seeds|
|1 tbsp||fresh ginger — finely grated|
|4||large brown onions — sliced into rounds|
|1 kg||kingklip — cape whiting, or another firm white fish|
|vegetable oil — for frying|
|fresh white bread — to serve|
|apple and cabbage slaw — to serve|
In a large pot over medium heat, combine the water and Safari Organic White Wine Vinegar.
Add the curry powder, masala, turmeric, peppercorns, coriander seeds, cumin seeds, allspice berries, salt, bay leaves,
ginger and sugar. Bring to a simmer.
Add the onions, stir and cook for 5 minutes until just tender. Switch off the heat and set aside.
Cut the fish into ± 5cm pieces. Whisk together the flour, salt and turmeric. Take the fish pieces and dust them in the
Heat a little neutral frying oil in a large frying pan for shallow frying. Fry the fish in batches until lightly golden and just
cooked through. About 2 minutes per side. Remove from the oil and place on a rack lined with paper towel. Once
drained, place in a large glass or ceramic dish. (Something non-reactive)
Pour the onions and pickling liquid over the fish. Allow to cool and then wrap up or place a lid on the dish.
Leave to pickle in the fridge overnight and allow the flavours to develop.
To serve: Spoon pickled fish over a chunky slice of fluffy white bread. Drizzle over plenty of the curried Safari Vinegar
Serve with slaw on the side and enjoy!